I don't know who wrote the description on Home Depot's website but some editing is sorely needed:

"The innovate design, with Mulled Patents Pending, utilizes double walled steel with insulin that creates a lighter weight alternate to the heavy and fragile ceramic kamados."

What's a "mulled" patent? And insulin can be used for building a grill as well as dealing with diabetes? Who knew!!

I read that and it totally cracked me up!

I'm not a big fan of "double-walled steel" with insulin, insulation, or anything else for that matter. The "heavy and fragile" ceramic lining of the higher-end kamados like the Primo and BGE is what gives a lot of thermal mass to the grill, and that's one of the things that makes these units so efficient.

And yes - I've been doing a ton of research lately on kamado-style grills, clay ovens, tandoori ovens, and similar products and that's what I always come up with.

EDIT: As for the 700 degree sear temps, a good ceramic sear burner on your gasser can do that. The sear burner on the Weber Summit S-670 can go even hotter, and just for comparison, a CI grate on a hot chimney full of lump charcoal can hit at least 950 degrees (which is what I measured mine at the last time I cooked a chimney steak).

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.